Knee arthrosis is a disease that requires constant correction of the diet. If the pathology is caused by metabolic disorders, chondrocalcinosis and uric acid crystals accumulate in the joint cavity.
To control them, remove and stop progression, you should control the use of vegetable products, especially tomatoes. As strange as it sounds, tomatoes and joints are closely interconnected.
Osteoarthritis patients find this vegetable to increase pain. Therefore, with a complete rejection of the product, well-being improves. What is really happening, how experts comment on this topic, is it possible to eat tomatoes, how harmful or useful are tomatoes for joints, how to use them correctly – we will consider all these questions in this article.
Is it possible to eat tomatoes with arthrosis?
Tomato is the main vegetable in all cuisines of the world. It would be strange if he did not have a lot of useful properties. It contains:
- vitamins A, PP, C, E, K, H, group B;
- micro-and macroelements molybdenum, fluorine, selenium, iodine, iron, zinc, manganese, copper, potassium, chlorine,
- calcium, sulfur, sodium, phosphorus, magnesium;
- organic acids – citric, oxalic, malic.
Tomato competes successfully with citrus fruits in terms of ascorbic acid content. This vitamin is responsible for the synthesis of collagen – the main component of cartilage tissue. Vitamin PP is essential for blocking interleukins and pain relief.
Vitamin E improves joint mobility. Selenium activates the absorption of sulfur, which is necessary for the synthesis of connective tissue. Manganese helps to improve the nutrition of the intervertebral cartilage and discs.
This whole preamble is a good presentation of tomato products. But how much does it help with arthrosis? After all, doctors fear that vegetables with a high acid content negatively affect the condition of the joints.
For example, oxalic acid builds up in the body and causes severe joint pain. This is due to the fact that the substance penetrates the intestines and disrupts the digestion process, removes oxalates. The body becomes acidic, and this intensifies the processes of inflammation, leads to damage to the connective tissue. This influence is especially noticeable on the legs and arms.
Oxalic acid also irritates the nervous tissue, which provokes pain.
The most dangerous thing is to combine vegetables containing oxalic acid and dairy products, fresh bread, meat, and seafood.
In general, with arthrosis, it is recommended to use with caution (or not eat at all) vegetables of the nightshade family – potatoes, eggplants, tomatoes. They contain purine compounds that accumulate uric acid salts in the joints.
The effect of tomatoes on joints
If you do not get carried away with tomatoes, but use them in moderation, oxalic and uric acids do not particularly affect the body. But if you have pain, you need to temporarily exclude foods from the diet.
Vegetables are prohibited for the following reasons:
- with exacerbation;
- with chronic and advanced forms of the disease;
- if you have an allergy.
Tomatoes are rich in minerals and organic compounds that have a positive effect on the body – they strengthen and tone the internal organs.
A red vegetable has a negative effect due to the presence of oxalic acid in it. In the structure of a plant, the element is capable of crystallizing into insoluble salts. This leads to their excessive accumulation in the joints of the bones of the skeleton and a destructive effect on the cartilage tissue. People with problems in the musculoskeletal system need to give up the vegetable completely.
The presence of individual intolerance is also a serious reason to exclude a product from the diet.
If there is swelling, runny nose, bronchospasm, then this means intolerance to the product.
The best solution would be to see a doctor. In the absence of negative reactions, the doctor may allow the use of the vegetable in reasonable quantities.
Recommendations for use in case of joint disease
If a patient suffering from arthrosis decides to include tomatoes in his diet, then they should be consumed according to the rules. Some of your favorite foods will have to be discarded, such as scrambled eggs with tomato rings.
The vegetable should not be combined with seafood and meat, as the pH level in the stomach can rise, leading to inflammation of the gastrointestinal tract mucosa.
Tomato juice can be drunk separately from any food, as an independent dish. This is due to the fact that the drink contains substances that dilute the components involved in the processing of food.
For patients with arthrosis, doctors advise the gradual introduction of a red vegetable into the main diet. The first 2 weeks are allowed to eat 1 tomato per day. It is especially important at this time to carefully monitor the reactions of your body and the presence of pain. If the condition worsens, the vegetable should be stopped immediately.
Another way out of the situation is offered by doctors. You can replace red fruits with yellow ones. When eating, peel them and add vegetable oil. No more than 100-200 g of this delicacy is allowed.
With arthrosis, it is advisable not to eat more than 5 tomatoes per week.
Vegetables are relevant fresh and cooked – casseroles, ketchup, juice.
Which tomatoes are better – fresh, canned, or thermally processed?
If you have been diagnosed with arthrosis, you will have to monitor your diet more carefully.
Salted and canned vegetables will have to be abandoned right away. This also includes tomato-based pasta and sauces. If vinegar is present in a dish with tomatoes, then it is better not to eat it.
Heat treatment is the best option. With this method of preparation, the beneficial qualities of tomatoes only increase, and the acid load on the body decreases. You can make homemade pasta, hot salad, vegetable stew. And in no case should we forget about the dissonance with bread, meat, seafood, milk.
Fresh tomatoes are the ideal food for replenishing the loss of minerals. Recently, scientists have focused on lycopene, one of the components found in tomatoes. It is an organic compound that saturates the fruit with a red color. Plus, lycopene is a great antioxidant.
When combined with vegetable fats, lycopene works wonders. Therefore, do not be lazy to season the tomato salad with a few tablespoons of vegetable oil.
Scientists have found that in tomatoes cooked at high temperatures, after 2 minutes, lycopene becomes one-third more than in fresh fruits. If you cook a vegetable for 15 minutes, the amount of the substance will increase by one and a half times.
Eliminating tomatoes from the diet is a last resort. It is best to alternate between raw and cooked vegetables.
Tomato will speed up metabolic processes, and nutrients will have a positive effect on the joints.